SERVES 4–6 VEGETARIAN
FOR THE PANCAKE BATTER (MAKES 8)
125g (5oz) flour
Pinch of salt
2 eggs
125ml (4fl oz) milk
125ml (4fl oz) water
15g (½oz) butter, melted
Sunflower oil, for oiling the frying pan
FOR THE TOMATO SAUCE
3 tbsp olive oil
1 onion, peeled and finely sliced
4 cloves of garlic, peeled and crushed or grated
Salt, freshly ground black pepper and sugar
2 x 400g tins of chopped tomatoes or 900g (2lb) fresh tomatoes, peeled and chopped
3 tbsp torn fresh basil leaves
FOR THE FILLING
300g (11oz) fresh mozzarella, grated
100g (4oz) ricotta
25g (1oz) Parmesan cheese, finely grated, plus a bit extra for sprinkling
1 First make the pancakes. Place the flour and salt in a bowl. Make a well in the centre and drop in the eggs. Start to whisk, gradually add in the milk and water, whisking all the time, until the batter is smooth and free of lumps. Add in the melted butter and set aside. The batter can sit like this in the fridge for 24 hours.
2 Next make the tomato sauce. Place the olive oil in a wide saucepan, add the onion and garlic, season with salt and pepper, then cover and cook on a low heat until the onions are completely soft. Add the tomatoes and half the basil, leave uncovered and cook for about 20 minutes until the tomatoes are soft and the sauce has thickened. Add the remaining herbs and season to taste with salt, pepper and a pinch of sugar.
3 While the tomato sauce is cooking, you can make the pancakes. Place a medium-sized frying pan on a high heat and allow to become very hot. Pour the batter into a jug for easy pouring. Wipe the frying pan with an oiled piece of kitchen paper. Pour in just enough batter to cover the base of the pan – it will start to cook as soon as it hits the pan so swirl it around the base immediately.
4 Cook on a high heat for 30 seconds–1 minute until the pancake is golden brown around the edge. Using a fish slice or palette knife, carefully but quickly flip the pancake over (you might need to take the pan off the heat while you do this) and cook the other side for another 30 seconds–1 minute until golden brown. Remove to a plate and cook the remaining pancakes in the same way. You will need a total of eight pancakes.
5 Preheat the oven to 180°C (350°F), Gas mark 4.
6 Mix the cheeses together in a bowl, to make a spreadable paste.
7 To assemble the dish, place a pancake on the bottom of a 25cm (10in) square or round ovenproof dish, spread with a thin layer of the cheese mixture, top with another pancake and continue assembling, alternative seven layers of pancake and filling. Finish with a top layer of pancake. Pour the tomato sauce over the top, sprinkle with the remaining 25g (1oz) grated Parmesan.
8 Place in the oven (though it can also be stored in the fridge overnight or frozen at this stage). Bake for 30–40 minutes until the sauce is bubbling around the edges and the centre feels hot when a skewer is inserted. Take out of the oven, cut into wedges and serve with a lovely green salad.
Rigatoni with Courgettes, Lemon and Basil
This is one of my all-time favourite comfort foods. It’s surprisingly refreshing for a pasta dish due to the fresh flavours of the lemon, courgette and basil, but the mascarpone and cream cheese are warmly satisfying.
SERVES 4
VEGETARIAN
450g (1lb) rigatoni or other pasta shapes
2 tbsp olive oil
4 small or 2 medium courgettes, halved lengthways, seeds removed and thinly sliced at an angle
100g (4oz) mascarpone cheese or soft cream cheese
3 tbsp milk
Finely grated zest of ½ lemon 3 tbsp torn or sliced fresh basil Salt and freshly ground black pepper
1 Bring a large pot of water to the boil with a good pinch of salt, then cook the pasta according to the packet’s instructions.
2 While the pasta is cooking, heat the olive oil in a medium-sized frying pan over a high heat, then add the courgettes. Cook for 3–4 minutes until just softened and lightly golden. In a bowl, mix together the cheese, milk, lemon zest and 1 tablespoon of the basil. Add to the courgettes in the pan and toss together on the heat for 1 minute, until the cheese has melted. Season to taste.
3 Drain the pasta and return to the large pot. Add the creamy courgettes and gently stir to mix. Then pour into a warm serving bowl and scatter with the remaining basil. Serve immediately.
Rachel’s handy tip
If the courgettes are 12cm (4½in) or smaller, there is no need to halve them lengthways or remove the seeds. Just remove the ends and slice thinly.
Creamy Coconut Prawns with Spiced Banana Raita
This is an absolutely divine Bengalese recipe, given to me by a friend, Arun Kapil, who imports spices from his family in India. Seafood is central to the region’s cuisine – every day the locals catch the freshest fish and the plumpest prawns in the Bay of Bengal and typically combine them with tamarind, mild spices and coconut, according to traditional family recipes. Here, Arun has devised this deliciously simple recipe combining prawns, creamy coconut milk, exotic tamarind and an Indian spice blend, panch puran.
SERVES 4
FOR THE PANCH PURAN
1 tsp brown mustard seeds
1 tsp whole nigella seeds
1 tsp ground fenugreek seeds
1 tsp ground fennel seeds
1 tsp ground cumin seeds
2 tsp turmeric powder
1 level tsp salt
FOR SPICED BANANA RAITA
400ml (14fl oz) natural yoghurt
½–1 tbsp Garam Masala spice
2 good handfuls of raisins (optional), soaked in boiling water for 10 minutes, then drained
2 tbsp freshly chopped mint
1 banana, very thinly sliced
Juice and zest of ½ lime
FOR THE COCONUT PRAWNS
4 tsp mustard oil (or sunflower or corn oil)
1kg (2lb 4oz) peeled tiger prawns